Genoa Pansotti with Artichokes

  • Active Time 20m
  • Total Time 3h 20m

Serves 8 as a first course, 4 as a main course

Along the Ligurian coast on the Gulf of Genoa in northwestern Italy, herbs grow in profusion. They add their distinctive fragrance to a wealth of local fish and pasta dishes, including these pansotti cloaked with an herb-laced butter sauce. Spinach or watercress may be substituted for the arugula.

ingredients

  • For Filling:
  • 2 oz steamed fresh artichoke hearts or thawed, frozen artichoke hearts
  • 1/4 cup ricotta cheese
  • 2 tablespoons mascarpone cheese
  • 1/2 cup freshly grated good-quality Italian Parmesan cheese
  • 1 teaspoon minced arugula
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon minced garlic
  • Salt and ground white pepper
  • Freshly grated nutmeg
  • 1/2 recipe basic egg pasta dough or 1/2 lb purchased thin fresh pasta sheets
  • For Sauce:
  • 1/4 cup unsalted butter
  • 1/2 cup chopped steamed fresh artichoke hearts or thawed, frozen artichoke hearts
  • 2 tablespoons chopped fresh parsley, basil, thyme, marjoram, sage or chives, or a mixture
  • 1/4 cup 1 thinly sliced arugula
  • Salt and ground white pepper

directions

FOR FILLING: In a blender or in a food processor fitted with the metal blade, combine the artichokes and ricotta cheese and purée until smooth. In a bowl, combine the artichoke mixture, mascarpone and Parmesan cheeses, arugula, parsley and garlic. Using a spoon, stir until very smooth. Cover and refrigerate for at least 2 hours or for up to 1 day. Just before using, season to taste with salt, white pepper and nutmeg.

Make the basic pasta dough, if using. Cover and let rest for 1 hour as directed, then roll out the dough 1/8 inch thick.

Cut the fresh or purchased pasta into forty-eight 2-inch squares. Cover the squares with a damp kitchen towel to prevent them from drying; reserve any remaining pasta for another use. Place about 1/2 teaspoon filling in the center of each square. Brush the edges of the square with a little water and fold each square in half, forming a triangle and covering the filling completely. Stretch the pasta, if necessary, so the points of the triangle meet. Gently press the edges together, sealing well. Place in a single layer on a rack until slightly dry to the touch, 1-2 hours.

Fill a deep pot three-fourths full with salted water and bring to a rolling boil. Add the pansotti all at once. Gently stir to prevent the pansotti from sticking together. Boil until al dente, 2-3 minutes.

FOR SAUCE: In a large frying pan over low heat, melt the butter. Add the chopped artichoke hearts and sauté until heated through, about 1 minute. Drain the pasta briefly in a colander and immediately add it to the artichokes. Raise the heat to high and toss the pasta gently. Add the herbs and arugula and toss again until mixed.

Season to taste with salt and white pepper. Transfer to warmed plates and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2453

nutrition information per serving

172 calories; 12g total fat; 44mg cholesterol; 185mg sodium; 10g carbohydrates; 2g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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